We also visited a pineapple plantation in Costa Rica and learned the four ways to choose a good pineapple in the grocery store:

Look for Big Eyes (they are what make that hard black dot on the inside, so if they are small there are more of them.)
Cylindrical Shape
Green Foliage on top that looks healthy.
Yellow ONLY around bottom (not creeping up sides)

Pineapple Chicken Paradise

2 fresh pineapples with tops
1 1/2 cups cubed cooked chicken breast
3/4 cup chopped celery
1/3 cup reduced-fat mayonnaise
1/3 cup fat-free plain yogurt
2 tablespoons chutney
1/2 teaspoon salt
1/4 cup dry roasted peanuts
1/4 cup flaked coconut, toasted
1 (11 ounce) can mandarin oranges, drained
1/2 cup halved green grapes

Cut each pineapple in half lengthwise, then cut in half lengthwise again, making four shells with part of the leaves. Remove fruit; cut into cubes. = Turn pineapple shells cut side down on paper towels to drain; set aside. In a bowl, combine the pineapple cubes, chicken and celery; cover and refrigerate. In another bowl, combine the mayonnaise, yogurt, chutney and salt; cover and refrigerate for at least 30 minutes.

Before serving, drain the chicken mixture; toss with mayonnaise mixture and peanuts. Using a slotted spoon, fill pineapple shells. Sprinkle with coconut; top with oranges and grapes.